Quick and easy celeriac chips make a great alternative to potato fries that is lower in carbs and still counts towards your 5 a day! Not only are they absolutely delicious, but these celeriac fries are adaptable – make any flavour you like!
Most people love chips, don’t they? These baked celeriac fries make a great alterative to potato French fries.
Full of flavour, lower in carbs and bursting with vitamins and minerals, my celeriac chips count as a portion of veg. What’s more, they’re baked rather than fried, so you can polish your halo while you dig in.
This adaptable recipe is a great way to get another vegetable into your diet.
Like my swede chips, these will never get as crispy as potato fries do. That’s an unavoidable side effect of the lower carb count. However, what they lack in crunch, they more than make up for in flavour, and they are still great enough for dipping.
What is celeriac?
The knobbly root of the celery plant is nutritious and delicious, with a subtle nutty flavour and a less dense texture than potatoes. Widely used in mainland Europe, it is often neglected here but this unusual vegetable is worth discovering.
Celeriac, sometimes called celery root, is traditionally served with game and dark meats, but is also great in vegetarian bakes or with lighter meats in sauce.
Why make celery root fries
- Quick & Easy – These celeriac chips really could not be easier to make at home. Peel, chop and bake!
- Delicious – With far more flavour than potatoes, celeriac has a sweet, slightly nutty flavour that is intensified by the baking.
- Everyday Ingredients – Just four regular ingredients. Celeriac is available in most medium to large supermarkets, and everything else you will have in your cupboard.
- About half the carb content of potatoes – Celery root has about half the carb content of potatoes. It isn’t strictly low carb but it makes a perfect swap if you are trying to cut down on carbs.
- Counts towards your 5 (or more) a day – Unlike potato chips, celeriac counts as one of your 5 a day and is full of vitamin K.
- Adaptable – I usually use a smoked paprika to season the celeriac chips, but you can vary seasoning as you choose.
Celeriac chips – ingredients
- Celeriac / Celery Root – Choose a good firm vegetable, about the size of a large grapefruit.
- Oil – I nearly always use unrefined (extra virgin) olive oil to cook because I like the flavour. You can use any vegetable oil if you prefer.
- Seasoning – Smoked paprika goes well with the flavour of the celery root and adds some lovely colour but you can use sweet paprika or chip salt spice if you prefer. If you are feeling daring, why not try cayenne or a spice mix such as a tandoori seasoning?
- Salt and Pepper – Crunchy sea salt and freshly ground black pepper.
How to make celeriac chips – step by step
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Firstly pre heat the oven to 200°C (fan) / Gas 7 / 400°F. If you don’t have a fan oven, whack it up another notch.
Step One – With a good heavy knife, quarter the celeriac. Then slice off the root end.
Now peel the chunks. I find a good, sharp, Y-style peeler is best, but you can also use a sharp paring knife.
Step Two – Cut the celeriac into slices about 1cm / 1/3 inch thick, cutting as evenly as you can. Chop each slice into chips.
Helen’s Fuss Free Tip
For best results and more even cooking, try to cut your chips as evenly as possible. Save and freeze any trimmings to add to your next batch of soup.
Step Three – Transfer the chips to a roasting tin. Then pour over the oil and any spices, but not the salt and pepper at this stage.
Then stir well to coat the celeriac. There’s no need to use a separate bowl and get that dirty!
Step Four – Spread the chips out in the roasting tray so that there is space around them.
If you don’t have enough room, transfer some to another tray because the space is essential.
You want them to roast, but over crowding will mean they will steam.
Put your celeriac fries in the oven for 15 minutes.
Helen’s Fuss Free Tip
I usually cook chips on a mesh tray, but these celery root fries are better cooked in a roasting tray or pan.
Step Five – Half way through cooking, remove from the oven and flip the chips over with a pair of tongs.
Return to the oven and cook for another 15–20 minutes.
Step Six – Once golden and starting to brown at the edges.
Season with pepper and salt before serving, and garnish with a little parsley if you like.
Helen’s Fuss Free Tip
Salting after cooking rather than before makes a real difference to the final chip. I tested both ways and the celeriac chips salted prior to cooking were verging on soggy.
Serving Suggestion / Goes With
These celeriac fries are one of my favourite fuss-free side dishes. They also make a great starter or snack with a selection of dips.
They also make a great side for any meal where you would usually serve a potato dish. Try them with
Swap out the paprika for some different flavours to ring the changes. We love …
- Curry Powder
- Any Mexican seasoning
- Parmesan or a grana style hard cheese – grate over when the chips are very nearly cooked and return to the oven for a few minutes.
- Throw in a couple of peeled garlic cloves for the second half of cooking.
Storage / Freezing?
These are really best made fresh and eaten straight from the oven.
Make Ahead – You can prep the chips the day before and keep in a bowl of water in the fridge. Drain and dry thoroughly before cooking.
Reheat – Spread out onto a roasting tray and cook for 10 minutes at 200°C (fan) / Gas 7 / 400°F.
Freezing – I don’t recommend freezing these celeriac chips.
If you have leftovers, keep in a sealed container in the fridge for a few days and add to your next batch of soup or stew.
Hints and Tips
- When preparing the chips, cut them as close to the same size as possible to ensure even cooking.
- Spread the chips out in a single layer in the roasting pan to give them some room to roast. If necessary, use two pans. If you crowd them, they will steam rather than bake.
- Salt at the end of cooking. I’ve tested and it makes a big difference to the final texture.
No. It might reduce the roasting time slightly but it doesn’t improve the chips and is more effort than it’s worth.
Celeriac fries will never be as crispy as the potato version but the best way to get them to crisp up is to spread them out well in the roasting tray. Use more than one tray if you need to.
I don’t recommend this. It won’t help the texture. You want them fresh.
More Celeriac Recipes
- Roast Celeriac – bite sized pieces of roasted celeriac make a delicious and lighter alternative to potato.
More Chip / Fries Recipes
- Sticky Swede Chips – Sweet and sticky. Possibly one of the best ways to eat swede.
- Cheesy Chips – crispy golden chips smothers in a rich cheese sauce
- Pizza Fries – all the flavour of pizza on a bowl of chips!
- Fully loaded fries – make this pub classic at home – perfect for movie night
Easy Celeriac Chips (Celery Root Fries)
- 1 celeriac (800 g – 1 kg)
- 1 tbsp olive oil (extra virgin)
- 1 tbsp paprika (smoked or sweet)
- salt & pepper to taste
- Heat the oven to fan 200°C/400°F/GM 6.
- Cut the celeriac into half, then quarters, cut off the root and discard. Peel.1 celeriac
- Cut the celeriac into slices about 1cm / 1/3 inch thick, cutting as evenly as you can. Chop each slice into chips.
- Put the batons in a large roasting pan with the oil and paprika. Turn to coat each chip evenly. Do not add the salt at this stage.1 tbsp olive oil, 1 tbsp paprika
- Spread the celeriac chips out well, so that they have space to roast and crisp up.If you need to, split the batch between two trays, so that they are in a single layer with a little space around each.
- Cook in the oven for half an hour. After 15 minutes, turn the chips so that they will cook evenly.
- Season with salt and pepper before serving.salt & pepper to taste
- Try and cut the chips evenly. Save any offcuts in the freezer to add to soup and stews.
- Do make sure you spread your chips out to cook.
- Always salt at the end of cooking and not before.
- This recipe is 11 Weight Watchers Smart Points per portion